Best Pizza Margherita More (Plant-Based)
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Cook15 min
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Total25 min
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Servings6
Browse all Vegan Dinner Ideas →238 plant-based recipes
Plant-based pizza can deliver both protein and satisfaction. Silken tofu, when diced small and spread across your crust, gives you unexpected protein without heaviness. Combined with fresh tomatoes, olives, and artichoke hearts, you’re getting nine grams of protein per slice – enough to keep you satisfied. The tofu picks up flavors from surrounding ingredients while keeping a delicate texture that works well with everything else. Fresh basil scattered on top adds brightness, making this pizza feel complete and intentional. This approach makes the meal better.
Silken Tofu Adds Plant Protein
This plant-based pizza margherita combines fresh, vibrant vegetables with silken tofu to create a lighter yet protein-rich version of the classic Italian favorite. The recipe features ripe tomatoes arranged in beautiful concentric circles, complemented by briny olives and tender artichoke hearts. A layer of diced silken tofu provides substantial plant-based protein while maintaining the pizza’s delicate, fresh character. Fresh basil is scattered over the finished pizza to add aromatic brightness and authentic Mediterranean flavor.
Ingredients
Best Pizza Margherita More (Plant-Based)
by veganpreps.com
Ingredients
- One 12- to 14-inch store-bought or homemade pizza crust
- 3 to 4 medium tomatoes, sliced 1/4 inch thick
- 1/2 teaspoon sea salt
- 1 tablespoon olive oil
- 1/3 cup pitted black olives, preferably oil-cured, roughly chopped
- 3/4 cup artichoke hearts, canned or frozen-thawed (not marinated), drained and roughly chopped
- 1/2 cup extra-firm silken tofu, cut into small dice
- 1/4 cup fresh basil leaves, thinly sliced
- Freshly ground black pepper
Instructions
- 1Preheat oven to 450°F (230°C). Place a baking sheet or pizza stone in the oven while it preheats.
- 2Lay tomato slices on paper towels and sprinkle with sea salt. Let sit for 5 minutes to draw out excess moisture, then pat dry.
- 3Brush the pizza crust lightly with olive oil. Arrange tomato slices in a single layer over the crust, leaving a 1-inch border around the edge.
- 4Scatter chopped olives and artichoke hearts evenly over the tomatoes. Distribute the diced silken tofu across the top and season with black pepper.
- 5Slide the pizza onto the preheated baking sheet or stone. Bake for 12 to 15 minutes until the crust is golden and the edges are crisp.
- 6Remove from the oven and immediately scatter fresh basil over the hot pizza. Slice and serve.
Notes
- Store leftovers in an airtight container in the fridge for up to 4 days.
- This recipe freezes well for up to 3 months. Thaw overnight in the fridge before reheating.
- Adjust seasoning to taste after reheating, as flavors can mellow during storage.
Choose high-quality components to get the best flavor in this minimalist preparation. Oil-cured black olives taste much better compared to water-packed varieties, and fresh basil should be added after baking to keep its delicate flavor and vibrant color. If you use canned artichoke hearts, drain them thoroughly and skip marinated varieties, which can add unwanted acidity or vinegar flavors. The silken tofu should be extra-firm so it’s easier to handle and keeps its texture throughout the pizza.
Arrange Vegetables in Circles
Begin by preheating your oven to 425°F and placing your 12-to 14-inch pizza crust on a pizza stone or pan. This helps your crust bake evenly and get that nice golden finish. Take 3 to 4 medium tomatoes and slice them about 1/4 inch thick. Arrange these tomato slices on the crust in concentric circles, starting from the outer edge and working toward the center. This arrangement looks great and makes sure the tomatoes spread evenly across your whole pizza.
Once the tomatoes are arranged, layer the remaining vegetables and protein in the same circular pattern. Distribute 1/3 cup of chopped pitted black olives, preferably oil-cured, over the tomatoes, followed by 3/4 cup of chopped artichoke hearts that have been thawed if frozen or drained if canned. Finally, scatter 1/2 cup of firm or extra-firm silken tofu that has been cut into tiny dice across the surface. These layers create a pretty and nutritious plant-based pizza.
Place the prepared pizza in the preheated oven and bake for 12 to 15 minutes until the crust turns golden brown. Remove from the oven and immediately scatter 1/4 cup of thinly sliced basil leaves across the surface, adjusting the amount to your taste preference. Season generously with freshly ground pepper. Cut the pizza into 6 wedges and serve right away for the best flavor and texture.
Try Different Cheese Alternatives
You can create a delicious plant-based version of Margherita pizza with various ingredients. Cashew ricotta offers richness and texture similar to traditional cheese. Nutritional yeast adds a savory, umami flavor. Plant-based mozzarella works for a stretchy melt. Tofu, as used here, provides protein without overpowering the fresh vegetables. Mix and match these options to discover your favorite combination that suits your taste preferences.
Pair With Cold Soup
Pairing warm pizza with a cold soup creates a nice contrast that improves your meal, and a Cool White Bean and Cucumber Soup works particularly well with lighter pizzas, giving your palate a refreshing break between bites. Storing leftover soup in airtight food storage containers* keeps it chilled and ready to serve alongside your next slice.
Final Thoughts
After enjoying your pizza and cold soup together, you will notice how much better they work as a pair than either one alone. Balancing lighter proteins like tofu with fresh vegetables creates meals that satisfy without making you feel too full. Portioning out leftovers into airtight food storage containers* makes it easy to enjoy that same balance again throughout the week.
